Salmon Cakes With Dill
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces whole red onion or 2 ounces chopped ready-cut onion (¾ cup)
- Several sprigs of dill to yield 2 tablespoons chopped
- 1tablespoon capers
- 1tablespoon horseradish
- 2egg whites
- 10ounces salmon fillet
Nutritional analysis per serving (2 servings)
330 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler or prepare grill on top of stove.
- Step 2
Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
- Step 3
Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
- Step 4
Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.
Private Notes
Comments
I just kind of used this as a template for a salmon cake. I added cooked shallot, red bell pepper, two eggs beaten, (not the whites), panko bread crumbs, red pepper flakes, parsley and whatever spices I felt like. Turned out great.
I wondered how these would stay together without bread or cracker crumbs -- they didn't. Flavor was good though so I'll try it with crumbs. Will add pepper coulis.
I agree the previous comments. Add breadcrumbs, salt, pepper. Also: chill the patties for 30 minutes before cooking as per usual with fishcakes. Serve on lettuce. Delicious!
I also added egg and breadcrumbs. I put the cakes on a sweet potato slider roll with some horseradish mayo and lettuce and I can't stop eating them! Delicious!
I made these with a pound of salmon, broiled as direct. I added 1/2 cup panko as suggested, one whole and 1 egg white. Also to up the flavor I added Dijon, lemon juice, a a pinch or two of sugar. I rolled them in crushed saltines and refrigerated overnight. Fried them in a small amount of oil. Ended up being delicious.
Needs breadcrumbs! Also smaller patties (4 large too unwieldy to flip, especially without any binder). More dill would also be nice, serve with sour cream Scandi style.
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